Monday, February 13, 2012

This is a pretty simple recipe that yields 10 incredibly tasty rolls perfect for your lunch-time sandwich, or a classic Philly cheese steak (vegan, of course). Refrigerating the dough overnight helps develop flavour and it can stay in the fridge for up to four days. You can bake them up all at once, or half the recipe at a time so you are not overloaded with rolls. You can also freeze extra rolls and use them when needed.

Do you use a lame or a razor blade to slash the dough? I've never had much success w/ the slashing process despite trying many different tools. It may be that I just don't develop the "skin" adequately to have something to slash. Any thoughts?